One cupful of butter, two of sugar, three of flour, and six eggs; one cupful of milk; one pound of seedless (sultana) raisins dredged with flour; one-half teaspoonful of cinnamon and the same of mace; two tablespoonfuls of brandy ; two rounded teaspoonfuls of Cleveland's Baking Powder, sifted twice with the flour.

Cream butter and sugar well, add the beaten yolks of the eggs, then the spice and brandy. Beat for three minutes, add the milk, finally the prepared flour alternately with the floured fruit and the stiffened whites. Bake in four small loaves or in pate-pans.

The raisins should be carefully picked over, stemmed, washed, and dried before they are dredged with flour.